Potatoes baked together with meatballs in ovens are excellent second course for a nourishing family lunch. Here in one dish you at the same time prepare a side dish and meat ingredient to it what considerably saves time and forces. To make potatoes and meatballs juicier, we pour in them sour cream and garlic sauce which during roasting impregnates the main ingredients, impacting them special taste.
1.Peel onion, cut randomly, throw in a blender bowl and crush, receiving onions gruel. Rinse beef, cut on small pieces and throw in a blender bowl. Turn on the kitchen machine on the maximum power and blend content to consistence of forcemeat.
2.Peel onion and divide into two halves. Also blend one part in puree, leave the second half for preparation of fried vegetables. Add onion gruel to meat mix in a deep ware. Season forcemeat with salt and ground pepper and mix.
3.Next mix substance with ready cold rice and break into an egg. Thoroughly mix, completely connecting all components.
4.Make small meatballs from forcemeat, roll each preparation in flour. Shake excess flour so that it does not burn. Fry meatballs on an oil frying pan to an easy redness.
5.After frying, shift meatballs in a ware for roasting. Peel potato, wash up, cut into large segments and also place in a ware near meatballs.
6.After that, let’s make a sour cream sauce by mixing milk and sour cream in a bowl. Thoroughly mix as much as possible dissolving sour cream. Season sauce with salt and pepper, at will add some dry herbs. Peel garlic clove, press through a presser and also add the received gruel to sauce.
7.Pour out sour cream sauce on meatballs and potato. Cover a ware with a foil.
8.Put a dish in a pre-heated oven. Prepare mix at a temperature of 200 degrees the next 30 minutes, then remove a foil and continue to bake 15 minutes more.